Recipe - Moo Shu Pork

4 Dried black mushrooms
2 tablespoon Golden lilies
2 tablespoon (after soaking) fungus
1 One half cup Boiling water
One half pound Lean pork julienne
4 tablespoon Light soy sauce
One half teaspoon Cornstarch
6 tablespoon Oil
1 Scallion, julienne
1 sl Ginger, julienne
1 tablespoon Sherry
One half teaspoon Sugar
One half Mediumsized head cabbage,
julienne
6 Water chestnuts, shredded
One half teaspoon Salt
4 Eggs slightly beaten
3 tablespoon Hoisin sauce
Chinese pancakes

This recipe is from Madame Wong's Longlife Chinese Cookbook

1. Place mushrooms, golden lililies and fungus in separate bowls. Pour
boiling water over each. Soak separately at least 20 minutes.

2. Remove stems from mushrooms, hard tips from golden lilies, and hard part
of fungus. Cut ingredients julienne.

3. Mix pork with 1 tablespoon of soy sauce and cornstarch.

4. Heat 2 tablespoons of oil in wok to 275 degrees. Add scallion and
ginger. Stirfry 1 minute. Add pork. Stirfry at 400 degrees about 1 minute
or until color changes. Add 1 tablespoon of soy sauce, sherry, and sugar.
Remove.

5. Heat 2 tablespoons of oil in wok to 400 degrees. Add cabbage, bamboo
shoots, water chestnuts, and salt. Stirfry 2 minutes. Add mushrooms,
golden lilies, and fungus. Stirfry 1 minute more. Remove.

6. Heat 2 tablesppons oil in wok to 400 degrees. Pour in beaten eggs.
Scramble them very fine. Remove.

7. Return pork, vegetable mixture, and eggs to wok. Heat thoroughly. Add 2
tablespoons soy sauce and stirfry quickly at 425 degrees.

To Serve: Place steamed pancake flat on a plate. Spread 1 tsp hoisin sauce
in center of pancake. Scoop 2 tablespoons of filling on top of sauce. Roll
pancake, folding one end to prevent dripping.

May be prepared in advance. May be frozen. Reheat before serving. Serves 4
to 6 Posted to EATL Digest 14 Apr 97 by Jean Jones bruja@DPLUS.NET on
Apr 15, 1997